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Louisiana Potato Salad


This salad is best when served warm, but also tastes great at room temperature. Try making it the day before the party; cover and refrigerate. Let stand for 1 hour at room temperature before serving.



  1. Mix potatoes, dressing and seasonings in a large bowl, set aside.
  2. Cook bacon in skillet on medium heat to desired crispness. Remove bacon from skillet; reserve 1 tablespoon drippings in skillet. Drain bacon on paper towels.
  3. Add onions, pepper and celery to drippings in skillet; cook and stir until crisp-tender.
  4. Add to potato mixture with crumbled bacon; mix lightly.

Yield: 6 to 8 servings

Source: Emeril Lagasse


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